About
These biscuits would make a great breakfast item or carrier for a sandwich! They are nut-free, dairy-free, paleo and are quick to whip together. What more is there to love?
Ingredients
- 4 large raw egg
- 4 tablespoon coconut oil
- 1 cup original coconut milk unsweetened by silk
- ¼ teaspoon coarse kosher salt by morton
- 1 teaspoon baking powder
- ⅔ cup coconut flour
- 1 tablespoon the ultimate icing sugar replacement by swerve
Instructions
- Preheat an oven to 375 F. Line a sheet tray with parchment paper or a silicone mat. Whisk the eggs, coconut oil, coconut milk, and kosher salt together. Make sure you use solid coconut oil not melted.
- Add in the baking powder, coconut flour and Swerve.
- Mix until combined. Then allow to sit for a few minutes until thicken and mix again. The texture will have greatly changed.
- Using a 1 oz cookie scoop, scoop out 15 even round scoops at least 1 ½” a part. Make sure they are round scoops because they will flatten some in the oven. You may need to bake them on separate trays. Chill tray in the fridge for 15 minutes before baking.
- Bake for 17-20 minutes until the bottoms are starting to turn brown on the edges and the biscuits are set. Allow to cool on the sheet tray until cool enough to handle.
Nutrition Facts
- Servings: 15
- Calories: 78.1kcal/326.9kJ (per serving)
- Fat: 6.0g (per serving)
- Carbs: 3.7g (per serving)
- Protein: 2.4g (per serving)
